Chicken Breast Stuffed w/ Goat Cheese & Sun-Dried Tomatoes

Pictures can only say so much. This photograph may not be the most appetizing but in reality this is probably one of the best chicken dishes I've cooked.

1 cup boiling water
1/3 cup sun-dried tomatoes (with or without oil)
2 tsp olive oil, divided
1/2 cup chopped shallots
1 1/2 tsp sugar
3 garlic cloves, minced
2 1/2 tbsp balsamic vinegar, divided
2 oz crumbled goat cheese
2 tbsp chopped basil
3/4 tsp salt, divided
2 skinless, boneless chicken breast
1/8 black pepper
3/4 cup fat-free, less-sodium chicken broth
2 tsp corn starch
2 tsp water

1. Combine 1 cup boiling water and tomatoes in a bowl. Cover and let stand for 30 minutes o until soft. Drain and finely chop.
2. Heat 1 tsp oil in large nonstick skillet over medium heat. Add shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp balsamic vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.
4. Cut a horizontal slit through thickest portion of chicken breast to form a pocket. Stuff 2 tbsp cheese mixture into each pocket. Sprinkle chicken evenly with salt and black pepper.
5. Heat oil in pan over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth and 2 tbsp vinegar; bring to boil. Combine cornstarch and water, stirring with a whisk. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.